Sweet Potato and Apple Breakfast Bake + Weekly Menu

I got out of bed at 8:45am today. I can’t remember the last time I slept in (mind you, this was after wake-ups to nurse the baby at 12:45am and 5:15am) and I enjoyed every second of it. Of course, upon rising, I asked Mark what time the baby got up – 7:30am! That child hasn’t slept past 6:30am in months (and, ahem, she’s 4 months tomorrow).

She’s 4 months old? Time is whizzing by – sad. 🙁

So, anyway. I got up and immediately started making this Sweet Potato and Apple Breakfast Bake. I found the recipe on Pinterest while perusing Whole30 recipes to keep this 30 days trucking along painlessly (ha!).

It wasn’t hard to make, but a bit time-consuming. It’s the perfect thing to make on a leisurely Saturday morning and also the perfect thing to reheat in the days ahead.

There’s nothing carb-y about it (carb-y in the pancake and waffle kind of carb-y) and it’s just mildly sweet. But with bursts of sweetness from the raisins and a bit of a crunch from the walnuts, this breakfast bake is money. It was even husband-approved!

As I sipped my Whole30 approved coconut milk and cashew milk latte while eating this fruit and veggie-filled breakfast, I was begrudgingly sharing bites with the toddler. She’s like a little bird – she says, “Bite!” and then sits there with her mouth wide open. Good thing she’s cute…I want leftovers for this week!

Shred/grate sweet potatoes. Heat coconut oil in a nonstick skillet over medium heat. Once oil is hot, add sweet potatoes and cook for 5-6 minutes or until softened. Meanwhile, shred/grate the apples; add to the skillet and cook an additional 3-4 minutes; remove from heat.

In a large bowl, combine the salt, cinnamon, nutmeg, eggs, and coconut milk; whisk well. Add the sweet potato mixture and stir until combined. Fold in the raisins and walnuts; transfer to prepared baking dish.

Bake for 25 minutes or until edges being to brown and the dish is set. Remove from oven and allow to cool 10 minutes before slicing and serving.